We drink a lot of caffeine around here. We’re talking every hour, on the hour, there’s some sort of caffeinated beverage in hand. And chances are that drink of choice is coffee – preferably a bold, dark roast, hold the cream and sugar.

 

Regular drip coffee does the trick in the morning, but come mid-afternoon, when the day starts to drag, a little decadence becomes a necessity. 

 

That’s where the Mexican Iced Coffee comes in. A rich, yet refreshing combination of cacao, cinnamon, and cold brew, it’s the perfect “treat yo’self” drink to get you through the afternoon blues. 

 

Here's our go to recipe:

 

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WHAT YOU’LL NEED

 

1/3 cup cold-brew coffee concentrate (Our personal favorite is Slingshot Coffee)

1 tsp. unsweetened cacao

1 tsp. ground cinnamon

1 pinch chipotle chili powder

Cream and sugar (optional)

 

MIX IT TOGETHER

Fill a cocktail shaker about half full with ice and combine with the coffee concentrate, cacao, cinnamon, and chili powder. Then, shake it up.

 

SERVE IT UP

Just pour the mixture into a glass, top with a bit of cinnamon, and add some cream or sugar if desired. Feel free to add a splash of water if it’s too strong for your liking. 

 

AND, THERE YOU GO!

Drink up and go take on your afternoon. 

 

DRESS IT UP A BIT

  

(Nyumba Round Tray – 80, La Piedra Coasters – 55, Puebla Hand Towels – 18)


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